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    Peach Salsa


    Source of Recipe


    Beth F.

    List of Ingredients




    3 Quarts Chopped & scalded tomatoes
    2 – 12oz. Cans tomato paste
    ½ C. chopped onion
    ½ C. celery
    1 C. chopped green pepper
    1 C. chopped banana peppers
    1 C. chopped jalapeno peppers
    1 C. white vinegar
    ¼ C. Brown Sugar
    3 Tbsp. Salt
    1 ¼ tsp. Paprika
    1 Jar peach jam (I use a 16 oz. Jar)

    Recipe



    Combine all ingredients (except jam) & bring to a boil. Cook on low for 40 minutes & add jam. Put in pint jars & can in a water bath for 25 minutes. Makes 11 – 13 pints.
    *remember to use the seeds from both the jalapeno & banana peppers
    *Can use strawberry (or probably any flavor) jam instead of peach
 

 

 

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